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Baked Ricotta with Roasted Tomatoes

Updated February 23, 2016
4.00

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This dish is all about balance. Match the mild ricotta with full-flavored olive oil, ripe tomatoes, and sharp black pepper.

Substitute sun-dried tomatoes in oil for the roasted cherry tomatoes and pimiento del piquillo (preserved Spanish peppers) for the red peppers.

4 appetizer servings

Preparation Time15 min

Preparation Time - Text15 minutes

Cooking Time25 min

Cooking Time - Text25

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Courseappetizer

Dietary Considerationvegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecheesy, savory

Type of Dishgratin

Ingredients

  • 1 large red pepper
  • 2 tbsp extra virgin olive oil, plus more for the pan and for drizzling
  • 7 ripe cherry tomatoes, cut in half
  • Salt and freshly ground black pepper
  • 8 oz (220g) fresh ricotta cheese, drained to remove excess whey
  • 2 tbsp freshly grated Parmesan cheese

Instructions

Prepare Ahead:

The dish is best served hot, but it can also be baked up to 4 hours in advance and served at room temperature.

Position a broiler rack 6in (15cm) from the source of heat and preheat the broiler. Place the red pepper on the rack and broil, turning occasionally, about 10 minutes, until the skin is charred and blistered. Transfer to a plate and cool. Peel and discard the ribs and seeds. Cut the pepper into thin strips.

Preheat the oven to 425°F (220°C). Lightly oil a small baking dish. Reserve 2 tomato halves and place the remaining tomato halves in the dish, cut sides up. Drizzle with 2 tbsp olive oil and sprinkle with salt and pepper. Bake for 7–10 minutes until the tomatoes soften. Remove the dish from the oven and set aside.

Cut the ricotta cheese in half crosswise. Remove the tomatoes from the dish. Place the bottom half of the ricotta, cut side up, in the dish and season lightly with salt and pepper. Arrange the pepper strips on top, then the tomatoes. Drizzle with olive oil and top with the remaining ricotta, cut side down.

Sprinkle with the Parmesan and drizzle with a little extra oil. Return to the oven and bake for 15 minutes until the cheese is hot and the top is golden.

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@amybehnke, Thanks for reaching out! Please note that the nutritional information is per serving - the recipe makes 4 appetizer servings. All best, Kara Rota Cookstr Editor

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